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Cherry Pies

July 7, 2015 in All Recipes

2 1/2 cups all-purpose flour
5 tablespoons plus 2 teaspoons sugar, divided
3/4 cup cold unsalted butter, cut into small pieces
3/4 cup cold buttermilk plus more if needed
1/2 pound cherries, pitted and chopped
1 1/2 teaspoons minced fresh tarragon
1 teaspoon pure vanilla extract
To make the crust, place flour and 3 tablespoons sugar in the bowl of a food processor and pulse to combine. Or, stir together flour and sugar in a medium bowl. Add butter and pulse in the food processor, or cut butter in using a pastry blender just until mixture resembles coarse crumbs. Add buttermilk, a couple tablespoons at a time, until dough just comes together (adding 1 to 2 tablespoons more if needed). Gather up dough, pat into a disc, cover and chill at least 30 minutes. 
Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Set aside.
Roll out dough on a lightly floured surface until about 1/8-inch thick. Cut into 24 (3-inch) circles, rerolling dough as needed. Place 1/2 cup chopped cherries in a large bowl and mash with a fork or potato masher. Stir in remaining chopped cherries, 2 tablespoons sugar, tarragon and vanilla and stir until blended. (Do this just before filling the pies; if done too far in advance, the mixture can get too juicy.)
Spoon about 1 tablespoon filling into the center of a circle of dough; brush edges with water. Top with a second dough circle and crimp edges to seal. Brush top with water and sprinkle with some of the 2 teaspoons sugar. Repeat with remaining ingredients. Bake on the prepared baking sheet until golden brown, about 30 minutes.

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